1349 Côtelettes d’Oeufs Manon

Egg Cutlets Manon

Method

Cut the whites of hard-boiled eggs into small dice, mix with a little thick Sauce Bechamel and allow to cool. Chop the yolks, mix them with an equal amount of finely chopped lean cooked ham and mix with a little very well reduced Soubise.

Shape into cutlets moulding the white of egg mixture around the yolk and ham mixture. Egg and breadcrumb, deep fry when required, arrange on a dish and finish as for Egg Cutlets.

Serve accompanied with a fairly thin Sauce Soubise.

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